Improving the flavour of cheese

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Bibliographic Details
Other Authors:	Weimer, Bart C.
Format:	Unknown
Published:	Boca Raton CRC Press 2007
Series:	Woodhead Publishing in food science, technology and nutrition
Subjects:	Cheesemaking > Flavor and odor Cheese > Microbiology Dairy products > Flavor and odor
Online Access:	Click Here to View Status and Holdings.
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MARC


LEADER	00000n a2200000 a 4501
001	wils-364004
020	0	0	\|a 9780849391583 (hbk. : CRC Press)
040	#	#	\|a UKM \|d ITMB
090	0	0	\|a SF271 \|b .I56 2007
245	0	0	\|a Improving the flavour of cheese \|c edited by Bart C. Weimer
246	3	0	\|a Improving the flavor of cheese
260	0	0	\|a Boca Raton \|b CRC Press \|c 2007
300	0	0	\|a xvii, 580 p. \|c 24 cm
490	0	0	\|a Woodhead Publishing in food science, technology and nutrition
504	0	0	\|a Includes bibliographical references and index
650	#	0	\|a Cheesemaking \|x Flavor and odor
650	#	0	\|a Cheese \|x Microbiology
650	#	0	\|a Dairy products \|x Flavor and odor
700	1	1	\|a Weimer, Bart C.
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=364004
964	#	#	\|c BOK \|d 01